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–+ servings
a photo of Tofu Bagels

Tofu Bagels

The first time we made these we were super skeptical however these higher protein tofu bagels are soft, chewy, and so tasty! Instead of traditional flour-heavy dough, these bagels use tofu as a key ingredient, making them a fantastic source of protein and nutrients while still being deliciously satisfying. Use gluten free flour to make them gluten free

Takes 45 minutes

Serves 4

Ingredients
 

  • 340 g silken tofu approx. 1½ cups, drained and patted dry
  • 380 g self raising flour approx. 3 cups or gluten-free flour
  • ½ tsp salt
  • 2 tbsp tamari/ soy sauce
  • ½ tsp garlic powder optional, for flavor
  • Toppings Optional
  • Sesame seeds or poppy seeds

Instructions
 

  • Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  • Mix the tofu with the dry ingredients
  • In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).
  • Add the tamari/ soy sauce and knead until it comes together
  • Knead briefly for a few more minutes until a soft dough forms. If it's too sticky, add a little more flour.
  • Shape the bagels
  • Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.
  • Boil the bagels
  • Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray
  • Bake
  • Generously sprinkle with sesame seeds or bagel seasoning.
  • Bake for 30-35 minutes, until firm and golden brown.
  • Cool & Enjoy
  • Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!
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